Mushroom and Asiago Chicken Over Egg Noodles

It's finally getting warmer out and it's officially SPRING! I'm so excited for long morning walks, trips to the playground and writing on the sidewalk with chalk. All with Bradley, of course :)

Chicken dinners are a staple in our house since it's a protein that we all love and I keep a healthy stock of it in the freezer "just in case." 

Just in case I don't feel like trekking to the store...

Just in case our other dinner plans fall through...

Just in case the dinner I was originally making falls flat (aka is gross)...

You know, just in case. 

This is another one of those meals where I already had everything on hand, so I was able to quickly put it together to make a delicious and satisfying dinner. The Asiago cheese and white wine give the simple cream sauce a lot of strong flavors. This is truly a delicious (and easy!) dinner. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. butter
• 2 tbsp. olive oil, divided
• 1/2 cup flour
• 1/2 tsp. salt (or to taste)
• 1/4 tsp. pepper (or to taste)
• 1 lb. thin-cut boneless, skinless chicken breast
• 2 cups mushrooms, cut in half
• 1 tsp. garlic, minced
• 1 1/2 cups dry white wine
• 1/2 tsp. dried thyme
• 1/2 cup heavy cream
• 1/4-1/2 cup fresh Asiago cheese, shredded
• Egg noodles, cooked, for serving

Heat the butter with 1 tbsp. olive oil in a deep, heavy skillet or saute pan over medium heat.

In a pie plate, combine flour, salt and pepper. Dredge chicken in seasoned flour. 

Add chicken in an even layer to hot oil/butter in skillet. Saute until golden on each side, about 3-4 minutes per side. Remove from pan.

Add remaining 1 tbsp. olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown, about 5 minutes.

Add white wine to skillet, and deglaze the pan by scraping up all the browned bits that are at the bottom of the pan. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the Asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half.

Add chicken back to pan and heat through. Serve over egg noodles.

Source: Adapted from Midnight Baker